Although it’s technically summer, to me it’s already feeling distinctly Autumnal.
Over the last few weeks, there’s been very little sunshine and endless grey skies. Drizzle, rain…heartbreakingly, there were even floods in Cornwall when we were visiting!
I’ve even started to forget all about my summer skirts and dresses, and have been placing orders for big chunky roll-neck sweaters, cardis, and even a few jackets here and there!
Perhaps I’m a little dramatic (OK, so, definitely dramatic). I mean, it’s not exactly cold! Yet, there’s just something in the air that has made me want to cosy up with warming bowls of comfort food – crumble, stews, soups, pasta. Yum!
Anyway, these delicious Salted Caramel Apple Crumble Ice Creams are my very own compromise. A perfect blend of Autumnal and summery, these treats are ideal for those summer days that just can’t quite make up their mind. Or, looking forward, perhaps for an Indian Summer!
I made these ice creams in collaboration with my new addiction, Jazz Apples UK.
I had never tried these apples before, but Amir and I are both already converted! Crisp, fresh and juicy, they are now my go-to apple and taste delicious in all sorts of recipes. Baking, salsas, smoothies, or simply on their own with lashings of almond butter!
Anyway, I’m going off-piste. Back to the ice cream…
These lovely, dreamy ice creams are made vegan and dairy-free, and are of course Paleo-friendly too. They were created using a combination of cashews and coconut milk (my favourite for creamy, dairy-free ice creams – the more fat the better if you want creaminess!) and apple puree.
Then topped with a delicious salted caramel and raw crumble topping. YUM, and ever so slightly decadent, don’t you think?
For ease, spoon these into lolly moulds and freeze. Or, for an extra treat, spoon into an ice cream maker and serve in cones! Just like this…
Salted Caramel Apple Crumble Ice Creams
- For the ice cream base –
- 1 cup cooked and pureed Jazz apples (3-4 apples)
- 1 can full-fat tinned coconut milk
- 1/3 cup cashews
- 1/4 cup maple syrup (or more, to taste)
- 2 tbsp coconut oil, softened
- 1/4-1/2 tsp cinnamon (to taste)
- Pinch nutmeg
- Pinch salt
- 1 tsp agar agar
- For the caramel –
- 1/3 cup coconut sugar
- 1/4 cup water
- 1/2 cup tinned coconut milk
- 1 tbsp maple syrup
- 1.5 tsp vanilla paste
- Salt, to taste
- For the raw crumble –
- 1/2 cup walnuts
- 1/2 cup pecans
- 3 Medjool dates, pitted
- 1 tbsp coconut oil, softened
- Start by preparing your ice cream. Simply blend all ingredients together until completely smooth and creamy, adjusting the taste and sweetness as desired. If using an ice cream maker (remember that you may need to chill your bowl and your mix overnight), churn according to the machine instructions. Alternatively, spoon into individual lolly moulds, and place in the freezer to set overnight.
- In the meantime, to make the caramel, heat the water and coconut sugar in a saucepan, bringing to a gentle boil, stirring constantly to avoid it catching and burning. Once boiling, turn down to a low to medium heat and add the remaining ingredients, giving a good stir to combine. Cook for around 15 minutes, still stirring frequently, until the mixture thickens. Add salt to taste, then remove from the heat and allow to cool, before storing in the fridge until ready to use.
- Now, make your crumble. Blend the walnuts and pecans together until they begin to break down, leaving in some larger chunks if you like to keep it a bit crunchier. Add the remaining ingredients and pulse until the mixture sticks together. Set aside.
- Once ready to serve (if your ice cream is coming straight from the freezer, allow it to warm at room temperature for 10-20 minutes first), drizzle caramel sauce over your ice cream and sprinkle over the crumble. Enjoy!